Soft and fluffy homemade naan that you can make in a skillet under 3 hours! This recipe uses everyday ingredients and comes together quickly for mealtime.
Example Schedule: Mix dough at 9am, proof and divide at 10:30am, freshly-cooked naan by 11:15am
- 1/4 cup lukewarm water, ~110ªF ((57 g))
- 1 tbsp honey ((21 g))
- 3/4 tsp instant yeast ((3 g))
- 3/4 cup warm milk, ~110ªF ((170 g))
- 1 cup plain full fat yogurt ((213 g))
- 4 cups all purpose flour ((480 g))
- 1 1/2 tsp baking powder ((6 g))
- 1 tsp baking soda ((6 g))
- 1/2 tsp kosher salt ((1.5 g), plus more for serving)
- 6–8 cloves minced garlic
- 1/4 cup chopped cilantro or preferred herb
- 4 tbsp salted butter ((1/2 stick))
- Mix Naan Dough. In the bowl of a stand mixer* with a dough hook attachment, add water, honey, yeast, milk, yogurt, flour, baking powder, baking soda, and salt (keeping the salt farthest away from the yeast). Mix on medium speed with a dough hook until the dough is shaggy (not fully incorporated yet). Add the about 2/3 of the minced garlic to the bowl, and mix until dough is clinging to itself but still sticky.
- Shape & Proof. Remove dough from the bowl, and dust lightly with flour. The dough should still be really sticky. If it's not, mix in more yogurt and water. Shape the dough into a tight ball, and place it back in the bowl. Cover with plastic wrap or damp towel, and proof dough in a warm spot until double in size, about an hour.
- Divide & Shape for Proofing. Punch down the proofed dough to knock the air out. Divide into 8 equal pieces (makes eight 10-inch naans). Form each into a tight ball, and cover to proof one last time for another 30 minutes. With a floured rolling pin, roll out the balls into a large oval about 1/4 inch thick.
Meanwhile, melt the 1/2 stick of salted butter with the rest of the minced garlic in a heatsafe bowl. Brush the top sides of each rolled-out naan with this garlic butter. Then sprinkle more kosher salt on top.
- Cook Naan. Heat an oiled cast iron skillet* to medium-high heat. Place each naan, buttered side down, and immediately cover with the lid to cook for 1 minute until bubbles form. Then, brush the top side with garlic butter and flip the naan to cook the other side for another minute or until you see charred spots. Remove from skillet and place naan on a paper towel and repeat with the rest of the dough. Garnish warm naan with chopped cilantro. Cover with a towel to keep warm.
- Serve. These are best served warm! Refrigerate up to 4-5 days in an airtight bag or container. Freezes up to 3 months.
If you want to make the dough the night before, refrigerate the dough overnight after the first proof! Then take it out of the fridge 45 mins before you are ready to shape and cook.
- Cilantro: If you aren’t a fan of cilantro, feel free to swap out with parsley or skip the herbs altogether.
- Salted Butter: No salted butter? No worries, you can make some yourself with unsalted butter or ghee + 1 tbsp kosher salt. Olive oil works as well.
- Stand Mixer: If you don’t have a stand mixer, just mix with a wooden spoon and knead briefly with your hands! This naan dough does not need much kneading at all, so we are good here! Don’t use a hand mixer as it will not be strong enough for the dough.
- Cast Iron Skillet: You can use a stainless steel pan if you don’t have a cast iron. Non-stick pans should be your last choice since it won’t help with
Keywords: bread, flatbread, naan